Cranberry Walnut Lemon Cake

A slice of sunshine with a cozy crunch — bright lemon, tart cranberries and buttery walnuts in a golden loaf, with an optional lemon glaze.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh or frozen cranberries
• 1 cup chopped walnuts
• Lemon glaze (optional)
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. Add the lemon zest, lemon juice, and eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
5. Gently fold in the cranberries and chopped walnuts until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze: whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before slicing and serving.

Use room-temperature ingredients for best results. Toss the cranberries in 1 tbsp flour before folding them in to prevent sinking. Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.